It can be argued well that biodynamic food offers enhanced nutrition, quality and flavour. Biodynamic practices continuously renew and replenish soil micro-organisms, creating a diverse, balanced ecosystem that promotes resilience and generates health and fertility – this enhances the nutrition, quality, and flavour of the food produced.

How did biodynamic farming come about?

Biodynamic farming is based on the philosophies of Rudolf Steiner. Steiner is probably best known for his educational viewpoints and as the founder of Steiner Schools but he is also known as the ‘Grandfather of biodynamic farming’.

He presented a series of lectures in 1924 following a request by farmers who noticed soil degradation and a decline in crop and livestock quality after using chemical fertilisers.

Steiner put forward an entire philosophy of life, which included recipes and techniques for how agriculture should be implemented to ensure that natural life forces were evident in all foods produced. He believed that we must focus on the use of natural approaches to farming and food production or there would be major consequences for society. It was after these lectures that biodynamic farming became very popular in Europe.

Biodynamic farming today

The biodynamic movement of today includes regenerative farms, gardens, orchards and vineyards across the world.

Many modern day biodynamic farmers now work in collaboration with other farms and form supportive partnerships with others such as environmental groups, educational institutions, the health and wellness sector, waste management companies, restaurants, and social enterprises. Biodynamics is not only a system for regenerative agriculture but also a powerful movement for innovations in all aspects of life connected to food production.